Easy Chai Crepe Cake Recipe — Sharing the most genius and delicious chai crepe cake recipe on the blog! Get ready, friends.. This one is just as fun as it is tasty.
I’ve come to the conclusion that whoever decided it was a good idea to stack crepes, layer them with cream, and call it cake should totally win an award! I mean, it’s genius, right? This easy chai crepe cake recipe should definitely be on your must-make list!
Crepe cake is easy enough to make, pretty to look at, and it’s like a think layer of stacked pancakes. That means you can basically eat this for breakfast, and who wouldn’t want to do that?!
After all, it’s not every day you get to (acceptably) eat cake for breakfast, but with this spiced chai crepe cake recipe, you totally can. Now that’s something I can 100% get on-board with.
Another thing I, Alyssa, am totally behind is anything that can be made ahead of time. You can make this chai crepe batter in advance and top them with whipped cream when you feel like it!
When you’re ready to assemble the cake, you can spend less time cooking and more time eating (I think that might be called winning?!).
Oh, and that whole assembling thing? It’s pretty much non-existent. Literally, you’re just stacking a crepe on a cake plate, spread with cream made from milk and sugar, stacking more crepes on top, spreading with cream…
It’s so easy that it could assemble itself!
How To Make an Easy Chai Crepe Cake | Easy Crepe Cake Recipe
Moving on to the chai spices… I may be biased because I pretty much can’t go a day without a cup of masala chai tea, but is there really any other spice mix out there that tastes and smells as good as chai? Maybe I was a chai wallah in another life.
It’s essentially just one big cozy blanket for your senses, and I don’t know about you, but I’m all about cozy blankets (in any form, shape or size) in the fall. Pair it with a little star anise and ginger clove and it’s basically one big hug.
And while the chai spices in this crepe cake aren’t completely overwhelming, they’re still present enough to have this cake giving you all the fall feels. You can always add more or less cups of chai depending on your preference.
There are also plenty of variations of crepe cake that you can make, so feel free to get creative if you’d like something a little different than chai! For instance, this is a super yummy Bailey’s tiramisu crepe cake, too!
You can also get fancy with substituting the milk for a trendier option like goat or buffalo milk for a more custom cake.
If you REALLY want to impress guests, you can bust out an entire crepe station with this inexpensive crepe cake maker as a real showstopper.
How To Serve Crepe Cake
You can also make the cake ahead of time (up to 24 hours) and store it in the refrigerator, covered in plastic wrap. This will make sure it’s kept fresh and moist.
Just make sure not to garnish the cake until you are ready to serve it. One of my favorite crepe cake garnishes is simple powdered sugar sprinkled on with a fine mesh sieve just like you see in coffee shops.
Since I love a good flower garnish, I decided to serve this at room temperature with a flower and mixed nuts. Something as simple as adding cinnamon sticks as a garnish would be perfect, too!
If you’re making your crepe layers in advance, you can store them easily in between pieces of wax paper in a container or sealed baggy so that they don’t meld together and keep them in the fridge up to 5 days until assembling.
You can also freeze the crepe layers for up to two months if you’re really looking to plan ahead!
How Long Will Crepe Cake Last
While I always love to serve crepe cake right away for optimal freshness, you can store a crepe cake in the refrigerator for up to 3 days.
It’s just as enjoyable chilled or at room temperature. If you need to, you can add another thin layer of powdered sugar to breathe new life into your crepe cake display if you didn’t finish it all in one setting the first time!
Even though crepe cakes might not last as long as a traditional cake recipe, all you need is a nonstick skillet over medium heat along with some milk and sugar to whip another one up!
Okay, okay so maybe it’s not quite that simple, but anything that doesn’t require pulling out a giant stand mixer is a win in my book!
My love for chai really has no bounds- cookies, cake, caramel candies, lattes….I’ll take it any which way it’s served. How about you?
Are you someone who only has it in the form of tea, or, are you like me, and you just can’t get enough of anyway, anyhow?
Easy Chai Crepe Cake Recipe
- Nonstick skillet
- Cake stand
- 1.75 cup whole milk
- 4 eggs
- 6 tbsp fine cornmeal
- 1 tsp brown sugar
- 1 cup all-purpose flour
- 0.5 tsp salt
- 0.5 stick melted and cooled butter
- 1 tsp cinnamon
- 0.5 tsp cardamom
- 0.25 tsp ground ginger
- 0.25 tsp allspice
- 0.25 tsp ground cloves
- 0.125 tsp nutmeg
- dash black pepper
- cup heavy whipping cream
- 8 oz mascarpone softened at room temperature
- 4 tbsp maple syrup
- pistachios and flowers for garnishing
- In a blender, add all of the crepe ingredients. Blend for approximately 1-1 ½ minutes (or until all the lumps are gone), making sure to stop half-way through to scrape down the sides.
- Place the blender in refrigerator and chill for 30 minutes up to overnight. Once the batter is chilled, take a whisk and beat the batter to remove any excess lumps or clumps that may have formed during the chilling process.
- Over medium heat, melt ½ teaspoon of butter in a 9-inch skillet. Once the butter has melted, tilt pan to approximately 45-degree angle and pour about 2 tablespoons of batter into the skillet. Be sure to swirl the batter around in the bottom of the skillet to even the crepe out.
- Cook for about 45 seconds, or until you see the edges start to turn a golden brown. Then flip and cook for another 15 seconds.
- Once the crepe is done, place on a paper towel lined plate and repeat the process starting by melting ½ teaspoon of butter in the nonstick skillet over medium heat. Continue until the batter has been used up.
- At this time, you can either continue on to assemble the cake, or place the crepes in a zip-lock bag and store them in the fridge for a day or two prior to making the cake (just be sure to let the crepes come to room temperature again before you begin building the cake).
- Once you’re ready to assemble the cake, beat your heavy cream until it’s soft and fluffy. Add in the mascarpone and maple syrup and continue beating until stiff peaks form.
- Place a crepe in the center of a cake stand. Spread on a very thin layer (about 1-2 tablespoons) of the cream mixture. Add on another crepe, then another layer of cream, and continue on until all the crepes have been used, making sure to end with a slightly thicker layer of cream on top.
- Garnish with pistachios and flowers, if desired, and slice and serve.
In case you’re looking for a few other fall inspired pairings for your crepe cake recipe, you can find some of our other favorites below!